Misono 440 Series Sujihiki

These knives from Misono’s 440 Series are loved by professional chefs around the world. Made of high carbon 16 chrome Molybdenum stainless steel, heat-treated to 58-59 HRC, the blade offers superior cutting performance, robust durability and rust resistance. The full-tang construction and water-resistant pakkawood handles allow maximum control while cutting and the highest level of hygiene. 

Spec:

• Origin (Made in): Seki, Gifu Prefecture, Japan
• Brand: Misono
• Model No.: 821 / 822
• Knife Type: Sujihiki
• Blade
• Construction: Monosteel 
• Grind: Double-edged Blade (70/30 Grind)
• Steel Type: 16Cr. Molybdenum Vanadium Stainless Steel
• Hardness: 58-59 HRC
• Hand-sharpened
• Blade Length: 240mm (9.4") / 270mm (10.6")
• Blade Height (at heel): 38mm / 40mm
• Spine Thickness
• Above heel: 2.1mm / 2.1mm 
• Middle: 1.7mm / 1.7mm
• Handle
• Shape: Western-Shaped
• Material: Black Pakkawood 
• Bolster: Stainless Steel
• Length: 117mm / 118mm
• Overall Length: 372mm / 400mm
• Weight: 165g (5.82oz) / 176g (6.21oz)
• Mark: "Misono" ; "Molybdenum 440"

About Misono ミソノ

Family-run Misono is Japan’s oldest Western-style knife maker based in Seki City, Japan. Established nearly 90 years ago, Misono began as a maker of vegetable peelers, and started producing their own knives in the 1960s. With only 50 workers, they insist on producing all their western-styled knives in their workshop in the traditional Japanese way - hand-forged, hand-grinded and hand-sharpened. Marrying the user-friendliness of the West and the qualities of the Orient, Misono continues to be a brand loved by global customers.

Care:

Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Wood, rubberized boards and high-end composites, and quality plastics such as polyethylene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. This knife has a 70/30 ground double bevel edge. You should sharpen at the same angle for both sides, but follow the same grind ratio of 70/30.